Gluten free food expands on college campuses

By | January 6, 2017

A growing number of colleges and universities are revamping dining programs to include more gluten free food. Last fall, we featured the new gluten free dining hall introduced at Kent State University. Making news this week is the University of South Carolina (USC), which worked with foodservice partner Sodexo to expand gluten-free options.

According to a Sodexo press release:

“When administrators at USC noticed an ongoing rise in the number of students arriving on campus with gluten intolerance or a preference for gluten-free foods, they worked with campus dining partner Sodexo to identify possible solutions.”

Gluten free food options at USC

gluten free food - USC Naturally WoodstockExisting campus dining venue Naturally Woodstock, which originally opened in 2014, is now a 100% gluten-free dining location. Naturally Woodstock’s revamped menu features sandwiches, pizzas, salads and smoothies. Another highlight is the made-to-order coffee and espresso bar.

All sandwiches are made with either gluten free breads or wraps. Menu items include chicken quesadilla, tuna salad, turkey wrap, and kale grilled cheese among other items. Naturally Woodstock is located in Russell House.

A second gluten-free dining option is Plan-It Healthy located inside the university’s Grand Market Place (GMP). The venue offers a menu consisting entirely of gluten-free items. Here guests can select from a rotating menu of gluten-free items. The eatery serves at least two different entrées and three vegetables each day. For busy on-the-go students, faculty and staff, a grab-and-go selection of prepackaged gluten-free items is also available.

GF Retail HQ Take

  • More universities will carve out dedicated – and preferably certified – gluten-free dining spaces for college students to cater to those with Celiac Disease and others who follow a gluten-free or “free from” lifestyle.
  • University dining – and other institutional-type dining facilities, for that matter (think hospitals, office eateries, school cafeterias) – represents a huge opportunity for manufacturers, distributors and other specialists to step in and help serve those on medically prescribed special diets (e.g., gluten free).
  • Proper education, training and monitoring of staff and students will be critical to a gluten-free dining hall’s success. For example, what measures are in place to prevent students from “carrying in” gluten-filled items (like cookies, energy bars, etc.) from outside. Some food for thought.